User Actions

GAN BIAN SI JI (DRY-FRIED GREEN BEANS)

The green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish, though the addition of ya cai, fermented Sichuan mustard greens, with their salty, umami flavor, makes it truly authentic and magical. Renditions vary, but the process of cooking it yourselfchoosing whether it should be mild or spicy, garlicky or gingery, or if it should include dried chiles, salted black beans, or ground porkis what makes the dish so likable. Lillian Chou, a Beijing-based chef and writer

Advertisements

Preparation

Heat 2 tbsp. oil in a 14" flat-bottomed wok or 12" skillet over medium-high; add beans, and cook, stirring often, until tender, about 5 minutes. Transfer to a bowl, and set aside; return wok to high heat. Add remaining oil, and then add pork; cook, stirring constantly, until browned, about 2 minutes. Return beans to wok along with greens, cooking wine, and soy sauce, and cook, stirring, until heated through, about 3 minutes. Remove from heat, and stir in sesame oil; season with salt and pepper.